Pulao Biryani by Zubaida Tariq

Ingredients:

• Chicken (14 pieces) 1
• Black pepper 4
• Garlic clove 1
• Ginger 1 small
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• Salt to taste

For Biryani:

• Rice 2 cups
• Yogurt 1 cup
• Fresh milk 1 cup
• Ghee / Oil 1 cup
• Chopped mint leaves 1 bunch
• Biryani masala 1 packet
• Chopped onion 3
• Lemons 4
• Chopped green chilies
• Yellow food color few
• Ginger garlic paste 1 tbsp
• Salt to taste
  

Method:

1. Put 3 glass water, chicken, coriander seeds, fennel seeds, ginger, garlic, black pepper and salt in pot and boil.
2. When chicken tender, separate chicken and strain stock.
3. Now take out water of soaked rice, boil 2/4 with stock in pot and then drain water.
4. Then heat ghee or oil in other pot, fry onion until golden brown and take out half onion.
5. Then put ginger garlic paste, biryani masala, yogurt, 2 lemon juice and mint leaves in half onion.
6. Now make layer of rice.
7. Heat milk slightly, mix yellow food color, put on rice and add 2 lemon juice.
8. When steam comes up, serve pulao biryani with yogurt raita.